Fool's Gold - jackfruit shrikhand
In the western states of Gujarat and Maharashtra in India, there is a popular dish called shrikhand. Yoghurt is strained in a cloth so that it loses most of its water to make hung curd (chakka). This is then mixed with different flavourings.
In England we have a dessert called fool. The name is derived from the French word ‘fouler’ meaning to press or crush, referring to the crushed fruits that are gently folded into thick cream.
The freshly whipped cream is combined with jackfruit compote to make a fool but I've added strained yoghurt flavoured with green cardamom, saffron and pistachios similar to shrikand.
Known as the most expensive spice in the world, saffron is the 24-karat gold of spices. With a history spanning back millenniums, saffron has been used by kings and pharaohs. Cleopatra is believed to have taken saffron-infused baths to enhance her allure and Alexander the Great used it to heal the wounds of battle. It has a flavour that is unique and somewhat indescribable due to the chemicals safranal and picrocrocin, which give the plant its distinct taste and colour.
Cardamom is considered to be one of the world’s oldest spices. Its use dates back at least 4000 years. Ancient Egyptians used it for medicinal purposes, as part of rituals and even for embalming. Archeologists found evidence of pistachios in a dig site at Jerome, near northeastern Iraq, dating way back to 6750 BCE.
Chill and eat as a fool or churn and freeze into ice cream.
Fool's Gold - jackfruit shrikhand
In the western states of Gujarat and Maharashtra in India, there is a popular dish called shrikhand. Yoghurt is strained in a cloth so that it loses most of its water to make hung curd (chakka). This is then mixed with different flavourings.
In England we have a dessert called fool. The name is derived from the French word ‘fouler’ meaning to press or crush, referring to the crushed fruits that are gently folded into thick cream.
The freshly whipped cream is combined with jackfruit compote to make a fool but I've added strained yoghurt flavoured with green cardamom, saffron and pistachios similar to shrikand.
Known as the most expensive spice in the world, saffron is the 24-karat gold of spices. With a history spanning back millenniums, saffron has been used by kings and pharaohs. Cleopatra is believed to have taken saffron-infused baths to enhance her allure and Alexander the Great used it to heal the wounds of battle. It has a flavour that is unique and somewhat indescribable due to the chemicals safranal and picrocrocin, which give the plant its distinct taste and colour.
Cardamom is considered to be one of the world’s oldest spices. Its use dates back at least 4000 years. Ancient Egyptians used it for medicinal purposes, as part of rituals and even for embalming. Archeologists found evidence of pistachios in a dig site at Jerome, near northeastern Iraq, dating way back to 6750 BCE.
Chill and eat as a fool or churn and freeze into ice cream.
Cooking Instructions
- 1
Take three bowls. In the first bowl, whisk the cream until it holds. In the second bowl, whisk the jackfruit pulp until smooth and lump free. In the third bowl, whisk the Greek yoghurt until smooth and silky. Mix the jackfruit and Greek yoghurt together with the icing sugar, saffron and cardamom then gently fold in the whipped cream.
- 2
To serve as a fool, place in bowls, then cover and chill for 1-2 hours before serving topped with crushed pistachios and a few saffron strands. To serve as ice cream, place in an ice cream maker with some chopped pistachios and a few strands of saffron then churn for 30 to 45 minutes before freezing.
- 3
NB: Use icing sugar rather than granulated sugar as granulated will release moisture and make the shrikhand too runny. If you don’t have any icing sugar just blast granulated or caster in a high speed blender.
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